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Featuring Kagome Marinara

Prep Time: 10 minutes | Cook Time: 30 minutes | Yields: 4 servings

4 tablespoons (60g) – Butter, salted
6 cloves (24g) – Garlic, chopped
1 lb (500g) – Raw Shrimp extra-large, deveined (26/30ct)
2 teaspoon (10ml) – Salt, Kosher fine
2 teaspoon (10ml) – Black Pepper, ground
4 cups (908g) – Kagome Marinara
8 leaves – Basil, fresh chopped
1 can (5oz) – Flat Leaf Parsley, chopped
4 cups (800g) – Linguine pasta, cooked
¼ cup (60g) – Parmesan Cheese, shaved


  1. Heat 2 tablespoon of butter in a large skillet, add garlic and shrimp, sauté over medium heat for 2-3 minutes. Cook shrimp on both sides until done. Remove the shrimp and garlic from the skillet and set aside in a medium bowl. While the skillet is still warm add the Kagome Marinara and let simmer.
  2. Cook linguine pasta according to the directions. Add cooked pasta to the skillet and coat pasta evenly.
  3. Assemble entrée. Place pasta and sauce in a bowl with shrimp on top. Garnish with chopped parsley and shaved parmesan cheese.